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Roasted Sweet Potato Pie
6 hr 25 min
lb dark-orange sweet potatoes (about 2 medium-large)
Pillsbury™ refrigerated pie crust, softened as directed on box
cup butter, softened
cup packed brown sugar
cup granulated sugar
cup whipping cream
tablespoons bourbon or 1 teaspoon vanilla
teaspoon ground cinnamon
teaspoon ground nutmeg
Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.
For a special dollop on top of each slice of pie, fold flaked coconut into whipped cream.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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